Trendy Relish

Papaya – Berry Shake

2012-05-24T10:43:00.000-07:00

Papaya is considered to be the fruit of the angels for its soft, butter-like texture and sweetness. Papayas are so rich in antioxidant nutrients like carotenes, Vitamin C and Flavonoids. They are fiber rich fruits. These nutrients said to help in protection against colon cancer and for a healthy cardiovascular system.

Even though I know a lot of these health facts about Papaya, I never tried this wonderful fruit before. Somehow, I neglected it. But now I determined that I should eat papaya often for the all the nutrients it possesses.

Coming to Berries, I used Blackberries and Strawberries for my shake. We all know how healthy berries are. Blackberries and Strawberries are rich in antioxidants, vitamin C, vitamin A, Vitamin K, Vitamin E and fiber. These berries help in improving eyesight also. They also help to prevent against cancers.

Ok Now to the recipe,

This is a perfect drink for the hot summer that is fast approaching. This drink not only makes as healthy but also cool and happy.

Ingredients: (Serves 4)

2 cups Papaya, washed, peeled and diced
½ cup Blackberries, washed
6 Strawberries, washed
4 cups Milk
3 tbsp Honey

Preparation:

Add all the ingredients in a blender jar and blend until smooth.
Filter to remove pulp and pour into individual glasses.
Enjoy either with a yummy breakfast or alone.
Yummy.

Cucumber – Potato Stir Fry

2012-05-21T01:00:00.000-07:00

This is a delicious combination of potato and cucumber which is very easy to prepare with less work. For this curry, I used English Cucumbers instead of Lemon Cucumbers. So we can use both types of cucumbers, whichever are available at the time. This goes well with rice as well as chapathis.

Ingredients: (Look at the picture on the side)

2 Potatoes
2 Cucumbers
½ cup finely chopped Onions
½ tsp Red Chili Powder
A pinch of Turmeric Powder
Salt

For Seasoning/Tempering:

1 tsp Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
½ tsp Bengal Gram (పచ్చి సెనగపప్పు, Chana Dal)
½ tsp Black Gram (మినప్పప్పు, Urad Dal)
Few Curry Leaves
1 or 2 dry red Chilies (optional)

Preparation:

Wash and peel cucumbers and potatoes. Then chop them into small pieces. Keep aside.
Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal Gram + Black Gram + curry leaves + red chilies and sauté well.
Then add onions and fry till the onions become translucent. Then add chopped cucumber + potato and stir well.
Add chili powder + turmeric + salt to the curry and mix well. Keep the pan covered on medium low flame for some time.
Keep stirring now and then. When the vegetables cook well and become soft, turn off the flame.
Transfer the curry to a serving bowl and enjoy with steaming hot rice or chapathis.
Yummy!

Split Moong Dal Stew (Pesara Pappu Kootu)

2012-05-14T14:57:00.001-07:00

Belated Happy Mother’s Day to all! Hope you had a nice one. Coming to today’s recipe, this is a different kind of dal recipe where we cook moong dal with a tasty combination of coconut, urad dal and vegetables. We love to make different kinds of pappu varieties. This is very delicious yet simple recipe that goes well with steaming hot rice.

Ingredients:

1 cup Split Yellow Moong Dal (పెసర పప్పు)
½ cup fresh Coconut, grated
1 medium sized Potato, peeled and cubed
A pinch of Turmeric
6 small pieces of Drumstick
5 dry Red Chili
3 tsp Black Gram (మినప్పప్పు, Urad Dal)
Salt

For Seasoning/Tempering:

1 tsp Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
Few Curry Leaves
2 dry Red Chilies (Optional)

Preparation:

Dry roast red chilies + urad dal and grind into a smooth paste along with grated coconut. Keep aside.
Pressure cook moong dal until cooked (for 3 whistles).
Meanwhile pour some water into a bowl and add potato + drumstick pieces. Add a pinch of turmeric and allow the vegetables to cook well.
Then add the coconut paste and stir well. Allow the contents cook for 5 minutes more.
Later add cooked dal and mix well. Add salt as needed. Keep the dal on low flame for some time until all the contents are blended well.
Then heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + curry leaves + red chilies and sauté well.
Pour this seasoning on top of the cooking dal, mix well and turn off the flame.
Transfer the contents to a serving bowl and enjoy the great smelling and delicious kootu with steaming hot rice.

Carrot – Tomato Curry

2012-05-07T13:50:00.000-07:00

This is a simple, healthy and tasty curry that can be done with less work.

Ingredients:

Carrots – 5
Tomatoes – 4
Green Chilies – 2
A small piece of Ginger, peeled
Onion – 1 small
Turmeric – A pinch
Red Chili powder – ½ tsp (optional)
Salt as needed

For Seasoning/Tempering:

½ tsp Mustard Seeds
¼ tsp Cumin Seeds
¼ tsp Bengal Gram (Pacchi Senaga Pappu, Chana Dal)
¼ tsp Black Gram (Minappappu, Urad Dal)
Oil – 1 tsp
A few Curry Leaves

Preparation:

Peel and pressure cook carrots until cooked. Alternatively, carrots can also be chopped into small bite size pieces or can also be grated. (In my case, I pressure cooked the carrots).
Finely chop onion + tomato + green chili + ginger and keep aside.
When the pressure cooked carrots become cold enough to handle, mash them finely with hand.
Then heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal gram + black gram + curry leaves and sauté well.
When the dals become little brown in color add chopped onion mixture (don’t add carrot at this point) and stir well.
Leave the pan on med. low flame and allow the contents to cook well.
When they become soft add mashed carrot and stir well. Then add turmeric + chili powder + salt and mix well.
Leave the pan covered for some time until the contents are cooked and blended well.
Finally turn the flame off and transfer the contents to a serving bowl. This simple yet tasty curry goes well with rice as well as chapathis.

Wheat Flour Fritters (Godhuma Vadalu)

2012-04-30T01:00:00.000-07:00

గోధుమ వడలు

I made these delicious fritters on Ugadi day this year. These are instant fritters with no soaking or grinding. They came out so good, but I personally felt that they are not crunchy like other dal fritters (vadalu). These fritters gave a different touch to the regular fritters. My family loved the taste and enjoyed them.

Recipe Source: My Cookbook

Ingredients:

2 cups Wheat Flour
2 cups Rice Flour
1 small Onion, finely chopped
¼ cup chopped Cilantro (కొత్తిమీర)
3 Green Chilies
A small piece of Ginger, skin peeled
A pinch of Baking Soda
Salt
Oil to deep-fry

Preparation:

Grind cilantro + ginger + green chilies into a fine paste. Keep aside.
Take wheat flour + rice flour + chopped onion + cilantro paste + + soda + salt and mix them together with hand.
Then pour a small of water just enough to mix them together into a dough form. It should be like chapathi dough. Don’t add too much water.
Pour oil in a pan and heat. When it becomes hot, take small batches of the dough, shape into thin circles and drop carefully into the hot oil.
Deep-fry the fritters until they become golden brown in color. Then remove them from oil and place on a plate covered with paper towel to remove excess oil.
Repeat the same process for the remaining dough. That’s all. Great tasting wheat flour fritters are ready!!
Yummy!!

Puffed Rice Mixture (Murmura/Borugula Mixture)

2012-04-23T01:00:00.000-07:00

This is a perfect tea-time snack. This mixture is so delicious and the good thing it is oil free.

Ingredients: (Serves 2)

1 cup Puffed Rice (బొరుగులు, Murmura)
¼ cup finely chopped Onion
1 tbsp Lemon Juice
¼ cup Roasted Bengal Gram (Dahlia, పుట్నాల పప్పు)
¼ cup whole Peanuts (పల్లీలు, వేరుసెనగ పప్పు)
½ tsp Red Chili Powder
Finely chopped Cilantro, a handful
Salt to taste

Preparation:

Dry roast puffed rice and peanuts. Keep aside to cool for some time.
Later add all the remaining ingredients to the roasted puffed rice and peanuts.
Mix well with hand or a spoon. That’s all.
Great tasting, guilt-free and light snack is ready to be savored.
This is a perfect snack for the evenings with very little process.
Yummy!!

Dosakaya Mukkala Pulusu (Cucumber Stew)

2012-04-16T01:29:00.002-07:00

This is one of our family favorites. This pulusu tastes so good with rice and some papads on the side. The cucumbers I used in this recipe are from our garden. It feels so good to grow your own vegetables and cook them. Isn’t it?

Now to the recipe:

Ingredients:

3 cups Yellow Cucumber pieces, peeled
1 Tomato, chopped
½ tsp Red Chili Powder (can be replaced with Green Chilies)
A pinch of Turmeric Powder
A few Cilantro leaves
A gooseberry-sized Tamarind (can be replaced with tamarind pulp)
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
1 tsp Oil
Few Curry Leaves
2 tsp Rice Flour
Salt

Preparation:

Soak Tamarind in a little water and keep aside.
Heat oil in a deep skillet and add mustard seeds. When they pop, add cumin seeds + curry leaves and stir well.
Then add cucumber pieces + tomato + chili powder + turmeric and mix well. Pour some water and allow the cucumber pieces to cook well.
Meanwhile, extract tamarind pulp from the soaked tamarind.
When the cucumber pieces are cooked and became soft, add tamarind pulp and salt and mix well.
Then dilute rice flour in a small amount of water, mix well and pour this on top of the pulusu. Mix well and leave it until it comes to a soft boil.
Finally turn off the stove and transfer the pulusu to a serving bowl. Garnish with cilantro and enjoy with steaming hot rice. Yummy!!

Quinoa – Besan Dosa (Crepes)

2012-04-08T22:43:00.000-07:00

I feel Quinoa makes any dish healthy. These days I’ve been using Quinoa in many daily recipes. This is one such dish I prepared using cooked Quinoa. Dosa tasted so delicious and felt good.

Ingredients:

1 cup cooked Quinoa
1 cup Chickpea Flour (సెనగపిండి, Besan)
1 tsp Cumin Seeds
1 ½ tsp Red Chili Powder
Salt
Oil or Non-stick spray

Preparation:

Add quinoa + besan + cumin seeds + chili powder + salt in a bowl; pour some water and mix well to make a thin batter.
Heat a non-stick pan. Then take a ladleful of batter, first pour around the edges of the pan in a circle and quickly fill in the circle to make it into a big circle.
Pour some oil or spray non-stick spray around the dosa and let the dosa cook for a while.
Then flip it over and pour some more oil (optional).
When it is cooked on both sides, remove from the pan and transfer to a serving plate.
Repeat the same process with the remaining batter.
We enjoyed our dosas without any chutney as it tasted great alone.
These make a great breakfast with some juice on the side. Yummy!!

Onion Masala Rice

2012-04-02T22:34:00.001-07:00

This is a quick fix and filling rice item at times when we ran out of vegetables. It not only tastes great but also smells great.

Ingredients:

2 cups cooked Rice
1 medium Onion, chopped
2 tsp Red Chili Powder
1 tsp Garam Masala Powder
1 tsp Coriander Powder
A pinch of Turmeric Powder
2 or 3 Whole Cloves
1 tsp Amchoor Powder (Dried Mango Powder)
Few Cashews
1 tbsp Oil
Salt as needed

Preparation:

Heat oil in a pan and add onion + cloves + cashews and sauté well.
Add garam masala powder + coriander powder + red chili powder + amchoor powder + turmeric and mix well.
When onions appear to be cooked well, add cooked rice and mix well with a spatula.
Add salt and mix well. Keep the flame on low for some time until the contents blend well.
Finally stir the contents well and turn off the flame.
Transfer the rice to a serving bowl and enjoy with a cup of plain yogurt on the side or alone. Yummy!!

Happy Sriramanavami 2012

2012-03-31T15:01:00.000-07:00

A very happy Srirama Navami (Sunday, April 1st) to all my readers and friends. Hope you have a good one.

Vadapappu and Paanakam are the main dishes offered to God on Srirama Navami. Vadapappu is said to be Goddess Sitadevi’s favorite and Paanakam is said to be Lord Srirama’s favorite.

I already posted recipes for these special naivedyams in my previous post. Click on the title below or any picture to see the recipes.

Vadapappu and Paanakam

Atukulatho Sunnundalu (Sweet Beaten Rice/Poha Balls)

2012-03-26T03:04:00.003-07:00

I saw this on a TV show long back and wrote down the recipe to try. This is slightly different to the regular Minapa Sunnundalu. In this we add more poha than urad dal. I thought this would make a perfect Telugu sweet recipe for Ugadi. So I tried it and they turned out so delicious and everyone loved them.

I previously tried the traditional sunnundalu before and posted the recipes also. Here are those dishes:

Minapa Sunnundalu (Urad Dal Laddus)

Pesara Sunnundalu (Moong Dal Laddus)

Pachi Senagapappu Sunnundalu (Chana Dal Laddus)

Ingredients: (Makes 14 small Laddus)

2 cups Beaten Rice (అటుకులు, Poha)
½ cup Black Gram (మినప్పప్పు, Urad Dal)
1 cup Sugar
½ cup Ghee (నెయ్యి, Clarified Butter)
Some Cardamom Seeds

Preparation:

Dry roast poha and urad dal separately until they turn golden brown in color (just like in the picture below). Keep aside to cool down.

Then grind them together into a fine powder. Also powder the sugar finely.
Mix all the powdered items together. Keep aside.
Heat ghee in a pan and add cardamom seeds and fry for a second.
Pour this hot ghee on top of the poha mixture and mix well with a spatula or hand. I am sure you can handle it, but just be careful.

Mix it thoroughly until the ghee mixes well with the entire mixture.
Don’t let the mixture stand for a long time as it tends to dry soon. Take small portions of the mixture and shape into balls.
Arrange them on a plate to dry for some time and enjoy the tastiness of these aromatic laddus. Yummy!!

My Ugadi Menu 2012

2012-03-24T15:30:00.001-07:00

Hi Everyone,

Hope you had a wonderful Ugadi. I had a great one too. Here is a snapshot of my simple menu for this Ugadi.

Top Row - From Left: Thotakoora Curry With Tomato, Broccoli Capsicum Pappu, Atukulatho Sunnundalu

Bottom Row - From Left: Semolina Pulihora, Ugadi Pachadi, Wheat Flour Vadas

I will post the recipes for all the above dishes in my next posts. Please stay tuned. Catch you all in my next post that will be on Monday.

Ugadi Special Recipes

2012-03-23T13:45:00.000-07:00

Ugadi is fast approaching. Have you decided about any special dishes to make for this Ugadi? If you are like me, you might be still brainstorming about it. Here are some ideas about the special dishes that I have posted previously, arranged at one place for your convenience. Pick whatever dish you want or whatever suits your taste from the list of dishes below. Click on the captions below to go to that particular recipe.

Spinach Pakora

Pappu Chekkalu

Rice-Sago Kheer

Palakayalu (Rice Balls)

Dalia Laddu

Mung Bean Vadalu

Semolina-Vermicelli Kesari

Want to explore even more? Click the link below to check all of them.

Festival Recipes

Wishing everyone a very happy Ugadi 2012

Spiced Whole Masoor Dal Powder

2012-03-19T16:08:00.001-07:00

We like to eat different kinds of spicy powders. I recently tried this delicious powder with whole masoor dal and it turned out so good. I felt it tasted just like Kandi Podi I posted previously.

Ingredients:

1 cup whole Masoor Dal (Brown Lentils)
5 or 6 dry Red Chilies
½ tsp Cumin Seeds
A pinch of Asafetida (Inguva, Hing)
Salt

Preparation:

Dry roast masoor dal along with cumin seeds + red chilies and transfer to a plate. Allow it to cool down.
When the dal becomes cold, add it to a blender jar along with red chilies + salt + asafetida and grind into a fine powder.
That’s all. Transfer this yummy powder to an airtight jar and store.
This delicious spicy powder goes well with rice as well as idlis.

Quinoa – Methi Pulao

2012-03-11T20:12:00.004-07:00

Ingredients: (Serves 2)

1 cup Quinoa
2 cups fresh Methi (Fenugreek) Leaves (Menthi Koora), washed
1 Onion, chopped
2 Tomatoes, chopped
3 Green Chilies, chopped
1 tsp Rasam Powder
1 tbsp Lemon Juice
A pinch of Turmeric Powder
½ tsp Cumin Seeds
1 tsp Oil
Salt

Preparation:

Wash quinoa well, add 2 cups of water and pressure cook for 3 whistles.
Meanwhile, heat oil in a pan and add onion + tomato + green chilies + methi leaves + cumin seeds and sauté well.
Add rasam powder + turmeric and mix well.
When the veggies appear to be cooked, add cooked quinoa and mix well with a spatula.
Add lemon juice + salt and mix well. Keep the flame on low for some time until the contents blend well.
Finally stir the contents well and turn off the flame.
Transfer the pulao to a serving bowl and enjoy with a cup of plain yogurt on the side or alone. Healthy, filling and Yummy!!

Yummy Vegetable Pachadi

2012-03-04T22:10:00.000-08:00

This is another delicious pachadi prepared by DH. He made so many yummy chutneys before and I posted most of them previously.

Ingredients:

1 cup Broccoli Florets
1 small Green Bell Pepper
1 Tomato
1 Celery Stalk
Few Green Chilies (as per taste)
2 Garlic Flakes
A small piece of Ginger (peeled and diced)
1 tsp Oil
A pinch of Turmeric
A pinch of Asafetida
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
1 tbsp Coriander Seeds (Dhaniyalu)
Salt

Preparation:

Wash and cut all the veggies. Keep aside.
Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + coriander seeds and sauté well.
Later add all the other ingredients to the pan and sauté well. When the contents seems to be cooked, turn the flame off and allow the contents to cool down.
Then add the contents to a blender jar and grind until smooth. That’s all.
Great tasting vegetable pickle is ready to be savored. This chutney goes well with steaming hot rice or chapathis. Yummy!!

Kobbari Kaaram (Fresh Coconut Spicy Powder)

2012-02-27T17:57:00.001-08:00

కొబ్బరి కారం

I previously posted a recipe for Coconut Powder where I used Chana Dal (Pacchi Senagapappu) along with dry coconut. Today I am posting a different and easiest recipe for delicious Kobbari Podi with fresh coconut.

Ingredients:

1 cup grated or diced Coconut, fresh
2 or 3 Garlic Flakes
5 or 6 dry Red Chilies
¼ tsp Cumin Seeds
Salt

Preparation:

Add all the ingredients to a blender jar and grind until smooth. That’s all. Great tasting coconut powder is ready to be savored.
This podi goes well with steaming hot rice as well as idlis.

Potato in Yogurt (Potato Perugu Pachadi)

2012-02-20T16:25:00.000-08:00

Ingredients:

1 Big Potato or 2 small Potatoes
1 cup Plain Yogurt
1 small Onion, chopped fine
2 Green Chilies, chopped fine
A small piece of Ginger, peeled and chopped fine
A pinch of Turmeric
Few Curry leaves
1 tsp Oil

Preparation:

Wash and boil potatoes until cooked. Peel the skin of potatoes, mash well and keep aside.
Heat oil in a pan, add onion + green chilies + ginger + curry leaves + turmeric and sauté well until cooked.
Later add mashed potato along with yogurt and mix well.
Add salt as needed, mix well again and turn the flame off.
That’s all. Delicious potato perugu pachadi is ready to be eaten.
Transfer the pachadi to a serving bowl and enjoy with rice or chapathis.

Quinoa Vermicelli Upma

2012-02-14T22:05:00.000-08:00

I tried this delicious combo recently and it turned out so good. Nobody could tell that I added quinoa to Semya Upma.

Ingredients: (Serves 2)

1 cup Quinoa
1 cup Vermicelli (సేమ్యా)
¼ cup Green Peas (I used frozen)
1 small Onion, diced fine
1 small Tomato, chopped
4 Green Chilies, chopped
Few Curry Leaves
A pinch of Turmeric Powder
1 tbsp Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
½ tsp Bengal Gram (పచ్చి సెనగపప్పు, Chana Dal)
½ tsp Black Gram (మినప్పప్పు, Urad Dal)
Salt

Preparation:

Wash and place quinoa in a bowl, add 2 cups of water, cover and pressure cook for 3 whistles.
Dry roast vermicelli until it turns golden brown in color. Transfer to a plate and keep aside.
Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + chana dal + urad dal + curry leaves and sauté well.
Add onion + tomato + green chilies and stir well. Add turmeric and mix well. Then pour 2 cups of water + salt and mix well.
When the water comes to a boil, add roasted vermicelli, mix well and allow it to cook well.
When the vermicelli seems to be cooked, add already cooked quinoa, mix well and adjust salt. Cover and leave the pan on low flame for 5 minutes.
Later transfer to a serving bowl and enjoy this delicious upma with desired chutney.

Coconut Stuffed Eggplant

2012-02-06T14:48:00.000-08:00

పచ్చి కొబ్బరితో గుత్తి వంకాయ కూర

There are many varieties of stuffed eggplant (gutti vankaya) curries. I previously posted two other varieties of this gutti vankaya curry. Here are the links:

Now today’s recipe:

Ingredients: (Serves 4-5)

16 Baby Eggplants
1 cup grated Coconut (Fresh)
6 Green Chilies (can be replaced with dry red chilies)
½ tsp Cumin Seeds
Oil as needed to fry (I used 2 tbsp)
Salt

Preparation:

Dry roast coconut + green chili + cumin seeds and grind into a fine powder (just like in the picture below) along with salt. Keep aside.

Wash eggplants well and make slits just like in the picture. Keep the stems intact and make the slits on the other side.

Stuff these eggplants with the prepared coconut powder. Fill all the slits.

Heat oil in a pan and add these stuffed eggplants. Cover and allow them to cook for some time. Adjust salt if needed.

When the eggplants look soft and cooked, turn off the flame and transfer the contents to a serving bowl.

Enjoy the delicious curry with steaming hot rice. Yummy!!

Quinoa Cabbage Pulao

2012-01-30T01:30:00.000-08:00

I did this yummy and healthy pulao replacing rice with quinoa. This pulao tasted so great with the addition of different spices and vegetables.

Ingredients: (Serves 2)

1 cup Quinoa
1 cup grated Cabbage
½ cup Green Peas (I used frozen)
¼ cup Corn (I used frozen)
6 Green Chilies, cut into pieces
½ tsp Garam Masala Powder
1 small Onion, finely diced
Few Curry Leaves
½ tsp Cumin Seeds
1 tbsp Oil
A pinch of Turmeric
Salt

Preparation:

Wash and place quinoa in a bowl, add 2 cups of water, cover and pressure cook until 3 whistles.

Meanwhile, heat oil in a pan and add cumin seeds + curry leaves + cabbage + onion + green chilies + green peas + corn. Stir well and allow the veggies to cook well.

Then add garam masala + turmeric and mix well. When the veggies are cooked well, add cooked quinoa and mix well.

Add salt as needed, mix the contents well, cover and leave on low flame for 5 minutes.

Finally mix well and turn the flame off. Transfer the pulao to a serving bowl.

Enjoy this delicious and healthy pulao with raita or just plain yogurt.

Soy Bean Fritters (Soya Vadalu)

2012-01-22T20:17:00.000-08:00

This is another delicacy I made during Sankranthi. These turned out so delicious and everyone at our home enjoyed them so much.

Ingredients:

4 cups Soy Beans
½ cup Rice Flour (optional)
¼ cup grated Coconut (fresh or frozen)
1 small Onion, chopped fine
Few green Chilies, chopped fine
½ tsp Cumin Seeds
A small piece of Ginger, peeled
Salt
Oil to deep fry

Preparation:

Wash and soak soy beans in plenty of water overnight.
Then grind the beans into a fine paste along with coconut + ginger. Add little water if needed.
The batter should be thick. If it becomes thin add rice flour (mine became little watery, so I added rice flour to the batter) and mix well. It is completely optional.
Then add onion + green chilies + cumin seeds + salt to the prepared batter and mix well.
Pour oil in a deep skillet and heat. Take small batches of the batter, shape into a thin circle and drop carefully into the hot oil.
Deep fry them until they turn golden brown in color. Then remove the vadalu from oil and place on a paper towel to remove excess oil.
Repeat the same process with the remaining batter.
Great tasting Soy Bean Fritters (Vadalu) are ready to be eaten!! Enjoy these delicious vadalu with desired dip/chutney.

Sweet Rava Pongali

2012-01-17T23:29:00.000-08:00

I made this yummy sweet pongali for this Sankranthi. I also made Soya Bean Vadalu which I will share in my next post.

Ingredients:

1 cup Semolina (Upma Rava)
½ cup Moong Dal (పెసరపప్పు)
2 cups Milk
1 cup Water
1 ½ cups Sugar
1 tsp Ghee
Few Cashews, Raisins and Cardamom

Preparation:

Wash and pressure cook moong dal until cooked.
Meanwhile dry roast semolina until it turns golden brown in color. Keep aside.
Heat ghee and add cashews + raisins and sauté well. Also add cardamom and mix well.
Then pour milk + water and bring to a boil. Before it comes to a boil add sugar and mix well.
When the milk boils add moong dal, mix well and finally add semolina. Add it slowly and mix well so that no lumps are formed.
Keep the flame on low and allow the semolina mixture becomes thick and cooked.
That’s all! Great tasting Rava Pongali is ready!!

Happy Birthday to Trendy Relish!!!

2012-01-16T01:31:00.000-08:00

Pongal Recipes - Happy Pongal 2012

2012-01-13T15:58:00.000-08:00

Here are some festival recipe ideas for this Pongal. Click on the link below to see the recipes. Hope you have a blast !!

Festival Recipes - For Sankranthi

I will be back with my new recipes for this Sankranthi. Enjoy the festival with full gusto. Happy Pongal.